5 c. rhubarb, cut fine (large cups)
6 c. white sugar (small cups)

Let stand 1 hour. Then put on stove and add 1 up canned crushed pineapple, not drained. Cook until rhubarb is soft then add 2 packages strawberry Jello. Stir until Jello is dissolved. Pour into jars and seal.

I usually just freeze all but 1 jar and do not bother sealing jars. Also I usually use 1 large package strawberry Jello rather than 2 small.